10 Oct

Barley with Spring Greens

A wonderful way to enjoy your fresh spring greens

Ingredients
1 1/2 cups chicken or vegetable broth
1/2 cup pearl barley
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
3 cloves garlic, slivered
10 cups loosely packed torn mixed greens, such as spinach, Swiss chard, kale, tatsoi, mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
1. Bring broth to a boil in a medium saucepan over high heat. Add barley and return to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until tender.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add scallions and garlic and cook, stirring frequently, for 3 minutes, or until scallions are wilted.
3. Add the greens, salt, and pepper. Cook, stirring, for 3 minutes, or until just wilted.
4. Fluff the barley with a fork and stir into the greens.

19 Jul

Garden News – July 19, 2017

We have zucchini, which means that summer is really here!  The cucumbers are now just beginning, too, so from now on there will be a plethora of both.  Just remember this when you start complaining that you are getting tired of eating them, because in the deep of winter, you will be missing their wonderful taste!

There are not too many things things in the garden that can handle this heat.  Even the tomatoes, peppers and eggplants aren’t sure if they want to set fruit.

We are starting early each day and harvesting before it gets too hot.  We began seeding our fall crops  this week.  That means that making sure the seed beds stay good and wet is a priority.  Seeds are typically planted shallow and the soil will dry out quickly in this heat.  We always use a light mulch over the new seed beds to retain moisture and keep the soil cool, but it is a challenge with daytime temps well into the 90’s.

Your share this week is another bounty  of goodness.  The last of the tender leaf lettuce, cabbage, beets, rainbow chard, braising mix (all cut up and ready to wash), scallion, dragon radish, haricot vert and basil.  I have some wonderful recipes listed below using some  of  the produce, so let’s get cooking!

Sautéed Greens with Creamy Polenta

First, cook the polenta which will take around 30-40 minutes.   Of course, before serving, add butter and Parmesan to the pot and then taste it, and add more butter and Parmesan.

Ingredients

  • 1/2 yellow onion, diced or 1/2 cup ramps, Chopped
  • 2 TB Extra Virgin Olive Oil
  • 1 Bunch Swiss chard, the greens roughly chopped and the stems sliced small. Use the whole plant. You can also use other greens like kale, mustards or spinach
  • 3 cloves garlic, minced
  • 2 pinches hot pepper flakes
  • Salt
  • Pepper
  • Parmesan cheese grated to taste

Heat a large sauté pan over medium high heat, add oil, wait 30 seconds and add onions, chard stems, pepper flakes and garlic.  Cook/sauté until they begin to color and the chard stems become tender, but still crunchy. Next, add the greens, lower the heat to medium and cover pan with lid and allow greens to cook for about 3-5 minutes. Taste, season with salt and pepper and serve over creamy polenta. Drizzle a little good quality olive oil over the dish and top with shaved or grated cheese.

Vietnamese Rice Noodle Salad
Recipe from DELANCEY, by Molly Wizenberg (Simon & Schuster, 2014)

Serves 2 to 3

Don’t be put off by the number of steps. The dressing can be made a few days ahead.  This salad is wide open to adaptations and a great vehicle for using up leftovers or odds and ends. Take the recipe and run with it, using whatever vegetables and cooked meats you have on hand. Though it changes the whole concept, try substituting hot freshly cooked rice for the noodles.

The dressing:

3 tablespoons fish sauce
3 tablespoons freshly squeezed lime juice
2 to 3 tablespoons light brown sugar
6 to 8 tablespoons water, to taste
1 medium clove garlic, minced
1 fresh Thai (also sold as “bird’s eye”) chile, minced

The salad:

8 ounces thin rice noodles (roughly the width of linguine)
3 or 4 napa cabbage leaves, thinly sliced crosswise (can substitute any other cabbage)
1 medium carrot, shredded or cut into matchsticks
1/2 cucumber, halved, seeded, and thinly sliced
1 handful chopped fresh herbs, preferably a combination of basil, cilantro, and mint
8 ounces cooked meat or shrimp, cut or torn into bite-sized pieces
1/2 cup salted peanuts, coarsely chopped

To prepare the dressing, combine the fish sauce, lime juice, 2 tablespoons of the brown sugar, 6 tablespoons of the water, the garlic, and the chile. Whisk well. Taste: if it’s too pungent, add more water, 1 tablespoon at a time. If you’d like more sweetness, add more brown sugar, 1/2 tablespoon at a time. Remember that you’re going to be putting this dressing on unsalted vegetables and noodles: you want the dressing to have a lot of flavor, but it shouldn’t knock you over. Pour into a serving bowl. (Covered and chilled, the dressing will keep for 3 days to a week.)
Bring a large pot of water to a boil. Add the rice noodles, and cook for 4 to 5 minutes, until tender but not mushy. Immediately drain the noodles into a colander, and rinse them well with cold water. Lay out a clean kitchen towel on the countertop, shake the colander to drain away excess water, and then spread the cooked noodles on the towel to drain further.
Divide the noodles between two or three good-sized bowls, depending on the number of diners, and top with the vegetables, herbs, and meat. Scatter the peanuts on top. Allow each person to spoon on dressing to taste. Toss well, and eat. (Alternatively, you can present this salad family-style: Toss the vegetables, herbs, and noodles in a mixing bowl and then mound them on a serving platter. Arrange the meat over the noodles, and top with peanuts. Each diner can scoop their own portion from the platter and dress it as they see fit.)
I will see you all tomorrow from 4 to 6 for your share pick up.  I thank you all again for your support of Kate’s Garden.  It really means allot to me and even though it has been so hot this season, I am still enjoying being able to provide vital nutritious food for you and your families.  Blessings to you all!

01 Jul

Simple Spring Greens and Radish Sauté Recipe

Keep your health on track with this scrumptious and vitamin-rich radish sauté.

SERVES 4

1 tablespoon butter
1/2 tablespoon olive oil
1 bunch radishes, sliced
4 green onions, sliced
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon celery seed
6 generous cups packed, chopped greens (such as beet greens and chard)
Salt and freshly ground black pepper, to taste

Heat butter and oil in a large nonstick skillet over medium heat. Sauté radishes for 3 minutes.

Add green onions and cook for 2 minutes. Stir in lemon juice, sugar, celery seed and chopped greens; sauté for 2 to 3 minutes more or until greens are wilted.

Season with salt and pepper to taste and serve.

 

01 Mar

Stir-Fry It! The Anything Goes Meal!

Greens love the cool weather of spring. Here is a basic recipe for using a bunch of greens, usually the first items to appear in a CSA share, at the farmer’s market, and in your garden. Serve with rice or noodles.

Ingredients (or whatever other vegetables you have kicking around)

1 bunch scallions, chopped
1 bunch green garlic tops, chopped
½ lb of carrots
1-2 cups of snow peas, sugar snap peas, or green beans
1-2 bunches of greens (think tat soi, Chinese cabbage, pac choi, or Swiss chard, beet tops or kale), coarsely chopped
Tofu or chicken, cut into 1 inch cubes

Sauté your tofu or chicken in oil and turn a few times, until golden and cooked through. Remove from pan. Sauté your carrots until mostly tender, then add the peas or beans, scallions, and garlic greens. Add the chopped up leafy greens and cover until they wilt down. Add your stir fry sauce, stir to coat the vegetables, and heat through for s few minutes. Spoon over noodles or rice.

 

 

18 May

It’s cold out there!

The greenhouse is bursting with seedlings wanting to go out!  I know we need the rain, but the garden is going to take off slow this year unless it starts to heat up real soon.

It seems I always end up talking about the weather, I know!  But it plays such a huge part in what I am trying to do here at Kate’s Garden.  I can put on a few extra layers of clothing and my mud boots  in order to stay warm and dry when I go out side, but the transplants that I just planted these last couple of weeks  do not have that option.   We do need the rain though as we have had such a dry winter.  I lost quite a few trees this year…even some that have been in the ground three or more years.   The fact that we experienced such high winds and did not have allot of snow really hurt.  I am sure you have noticed all  of the yellow,  burned evergreen trees and shrubs around town.

Today is a soup kind of day, as the weather is a bit chilly.  This recipe should warm you up.  If you took the time to freeze any of the kale or chard that you saved from the garden harvest last year, this is a great way to use it up.

Zuppa Toscana

 

Servings: 4-6

Ingredients

1 lb Italian sausage ( I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Directions

Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.